Penne With Chicken Thighs ~ by Sarah

I saw this on The Pioneer Woman's website the other day and wanted to try it because it looked quick, easy, and good!  It was delicious--who knew chicken thighs could be so tasty?!?

**Note...make sure you remember that you need to allow for 1 1/2 hours of baking time!

Click here for her step-by-step instructions with pictures all along the way: http://thepioneerwoman.com/cooking/2011/10/penne-with-chicken-thighs/

Ingredients

• 8 whole Chicken Thighs, Bone-in, Skin-on
• Salt And Pepper
• 2 Tablespoons Olive Oil
• 1 whole Large Onion, Diced
• 4 cloves Garlic, Minced
• 2 jars (24 Ounces Each) Marinara Sauce
• Fresh Basil - To Taste
• Parmesan Cheese, For Sprinkling
• 16 ounces, weight Penne Or Rigatoni

Preparation Instructions

Preheat oven to 300 degrees.

Sprinkle chicken thighs with salt and pepper. Heat olive oil in a large skillet or dutch oven over medium-high heat. Brown chicken thighs quickly on both sides until golden brown, about 2 minutes per side. Remove to a separate plate.

Pour off all but 1 tablespoon grease/oil. Add onions and garlic to pan and stir around to cook, about 2 to 3 minutes. Pour in marinara sauce and stir to heat. Add chicken thighs back into the sauce. Cover and place pan in the oven for 1 1/2 hours. (You may also simmer on the stovetop on the lowest heat possible.)

Cook the pasta according to package instructions Serve 1 chicken thigh with sauce over pasta, adding more marinara if needed. Sprinkle with Parmesan and serve. (For smaller children, you can cut the meat off the bone for them. Chicken is very tender!)

(Pioneer Woman photo)